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Buy Wine from Costadilà
Located in the hills of Vittorio Veneto, Costadilà takes its name from the fraction of the municipality of Tarzo. Here, among the hilly territories perfect for the production of Prosecco DOCG, Ernesto Cattel started his business in 2005 as a farmer-winemaker or, as he liked to define himself, as an articulator. He became the pioneer of an artisanal and genuine winemaking style based on the potential of the indigenous Glera, Bianchetta Trevigiana and Verdiso grapes from the hills of Alto Trevigiano.
His vision sought to return to the forms of the countryside without following fashions or making compromises.To speak of Costadilà is to speak of Ernesto Cattel and vice versa. Costadilà was and remains one of his creations, the embodiment of his philosophy and vision. A vision of transparency, like the deliberately chosen transparent bottles that do not hide their indigenous yeasts and the cloudy amber colour that changes from one bottle to the next. A vision that seeks to revive the old values of the closed-cycle agricultural farm, where the vineyard was flanked by fruit and vegetable crops, along with barnyard animals and larger livestock such as sheep and pigs. All in the most natural way, with minimal human intervention, leaving the creatures that populated this universe almost in the wild. This is how the place existed before the logo existed.
After Ernesto's death, the winery has continued his legacy in the hands of the vignerons; Martina Celi and Alex Della Vecchia.
Vineyards
Costadilà owns around 7 hectares of land, where they also raise cattle. The terroir benefits from a unique geographical location, close to the Alps but also close to the sea. The vines benefit from both abundant rainfall and generous sunshine. The soils of the region are composed of a mixture of marl, calcareous clay and marine sandstone. This soil composition, together with the climate, results in grapes with decisive characteristics and rich in typical aromas.
Philosophy
From the very beginning, Costadilà's production philosophy has been inspired by sustainable agriculture, with total respect for the environment and biodiversity. The vineyards are managed in the most natural way, without weeding and without the use of synthetic chemicals, with the aim of obtaining healthy and intact fruit, rich in substances and flavours. The fermentation that takes place in the cellar is spontaneous, without artificial intervention, relying solely on the help of indigenous yeasts. For the sparkling wines - "sur lie" or "col fondo" - the re-fermentation is carried out in the bottle in contact with its own yeasts, without the addition of sulphur dioxide. A traditional and natural method that combines substantial flavour, drinkability and digestibility; the carbon dioxide that remains in the wine is a powerful antioxidant. A distinctive feature is the maceration of white grape skins, as with the traditional vinification of red grapes, a process considered fundamental to obtain wines that are more persistent, flavoursome and rich in aromas, capable of enhancing the terroir, clearly connecting a wine to its own territory.
Natural wine is a widely used expression that identifies a production philosophy. No synthetic chemicals, pesticides or herbicides are used in the vineyard, to allow the plant to retain its vitality. In the winery, treatments considered invasive and artificial are avoided. The fermentation process is activated using only indigenous yeasts to interpret the peculiarities of the vine and its relationship with the land and with little or no sulphites.
The Costadilà range of wines is the result of the truly artisanal vision and method practised. Expressive and unique wines of extraordinary drinkability, sold in transparent glass bottles so that the different shades of colour can be clearly seen, "so that nothing can be hidden". The names of the wines, classified as "sparkling white wines", indicate the altitudes of the vineyards from which the grapes come: 280slm, 330slm and 450slm. The transformation of the wine from the vineyard to the glass is never the same or predictable, as it also depends very much on the seasonal trend and the evolution in the bottle.
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Buy Wine from Costadilà
Located in the hills of Vittorio Veneto, Costadilà takes its name from the fraction of the municipality of Tarzo. Here, among the hilly territories perfect for the production of Prosecco DOCG, Ernesto Cattel started his business in 2005 as a farmer-winemaker or, as he liked to define himself, as an articulator. He became the pioneer of an artisanal and genuine winemaking style based on the potential of the indigenous Glera, Bianchetta Trevigiana and Verdiso grapes from the hills of Alto Trevigiano.
His vision sought to return to the forms of the countryside without following fashions or making compromises.To speak of Costadilà is to speak of Ernesto Cattel and vice versa. Costadilà was and remains one of his creations, the embodiment of his philosophy and vision. A vision of transparency, like the deliberately chosen transparent bottles that do not hide their indigenous yeasts and the cloudy amber colour that changes from one bottle to the next. A vision that seeks to revive the old values of the closed-cycle agricultural farm, where the vineyard was flanked by fruit and vegetable crops, along with barnyard animals and larger livestock such as sheep and pigs. All in the most natural way, with minimal human intervention, leaving the creatures that populated this universe almost in the wild. This is how the place existed before the logo existed.
After Ernesto's death, the winery has continued his legacy in the hands of the vignerons; Martina Celi and Alex Della Vecchia.
Vineyards
Costadilà owns around 7 hectares of land, where they also raise cattle. The terroir benefits from a unique geographical location, close to the Alps but also close to the sea. The vines benefit from both abundant rainfall and generous sunshine. The soils of the region are composed of a mixture of marl, calcareous clay and marine sandstone. This soil composition, together with the climate, results in grapes with decisive characteristics and rich in typical aromas.
Philosophy
From the very beginning, Costadilà's production philosophy has been inspired by sustainable agriculture, with total respect for the environment and biodiversity. The vineyards are managed in the most natural way, without weeding and without the use of synthetic chemicals, with the aim of obtaining healthy and intact fruit, rich in substances and flavours. The fermentation that takes place in the cellar is spontaneous, without artificial intervention, relying solely on the help of indigenous yeasts. For the sparkling wines - "sur lie" or "col fondo" - the re-fermentation is carried out in the bottle in contact with its own yeasts, without the addition of sulphur dioxide. A traditional and natural method that combines substantial flavour, drinkability and digestibility; the carbon dioxide that remains in the wine is a powerful antioxidant. A distinctive feature is the maceration of white grape skins, as with the traditional vinification of red grapes, a process considered fundamental to obtain wines that are more persistent, flavoursome and rich in aromas, capable of enhancing the terroir, clearly connecting a wine to its own territory.
Natural wine is a widely used expression that identifies a production philosophy. No synthetic chemicals, pesticides or herbicides are used in the vineyard, to allow the plant to retain its vitality. In the winery, treatments considered invasive and artificial are avoided. The fermentation process is activated using only indigenous yeasts to interpret the peculiarities of the vine and its relationship with the land and with little or no sulphites.
The Costadilà range of wines is the result of the truly artisanal vision and method practised. Expressive and unique wines of extraordinary drinkability, sold in transparent glass bottles so that the different shades of colour can be clearly seen, "so that nothing can be hidden". The names of the wines, classified as "sparkling white wines", indicate the altitudes of the vineyards from which the grapes come: 280slm, 330slm and 450slm. The transformation of the wine from the vineyard to the glass is never the same or predictable, as it also depends very much on the seasonal trend and the evolution in the bottle.